Chemical Science, 2.39 



iv. That this action principally affects the brain and nervous system. 

 V. That the best remedial process for accidents occasioned by car- 

 bonic acid i^as, consists, probably, in excitations of the diaphragm 

 produced by the voltaic pile. — Bull. Univ. C* ix. 321. 



22. NeiD Acids obtained from Animal Substances by Alkalies. — 

 MM. Chevreul and Gay-Lussac, by treatint^ animal substances with 

 alkalies, have obtained various acids remarkable for their property of 

 neutralizing; bases, and in which nitrogen enters as an element. 

 They are occupied, at present, with these acids, and will publish 

 their results as soon as they are completed. — Amiales de ChimiCj 

 xxxiii. 335. 



23. Sugar of Melons. — The melon has occasionally been thought 

 of as a source of sugar, and its juice submitted to processes calcu- 

 lated to separate that principle from the accompanying but deterio- 

 rating matters. M. Payen has lately applied analytical processes to 

 the juice of a melon cultivated near Paris, and from 100 parts of 

 the Hcjuid obtained IJ parts of sugar, perfectly well crystallized in 

 rhomboidal parallelopipeds, and having the taste and other proper- 

 ties of cane-sugar, with which it appeared to be identical. — Bull, 

 P/«7om. 1826,p. 135. 



24. Method of Destroying the Empyreumatic Odour of Alcohol, by 

 Dr. Witting. — The purification of alcohol by chloride of lime is not 

 expensive. The action is chemical, and analogous to that of bleach- 

 ing ; the empyreumatic parts are entirely destroyed. The following is 

 the manner in which it has been employed : two ounces of the chloride 

 were mixed with spirit into a uniform clear fluid, which was then put 

 into a divStillatory apparatus, with 150 measures of spirit; all the 

 joints were then luted, and the distillation commenced. The first 

 measure of product had a slight odour of chlorine, and was preserved 

 apart for rectification ; the rest of the produce was perfectly pure. 

 The chloride made use of should, when dissolved in 26 parts of 

 water, bleach vegetable colour with which it may be mixed. — Bvll. 

 Univ.E.\\. 333. 



25. On the Colouring Matter of the Madder, by MM. Robiquet 

 and Colin. — Diffuse the ground madder in three or four parts of 

 water, submit the whole to strong pressure, and repeat the washing 

 thrice ; macerate the residue in a water-bath in five or six parts 

 of water, containing half a pint of alum ; filter, and precipitate the 

 fluid by sub-carbonate of soda. The precipitate should be carefully 

 washed ; the macerations are to be repeated in alum-water until the 

 colour is cNhausted. By this means a result is obtained in three 

 hours, which otherwise would require months, and everything induces 

 the supposition that the diminution in price of madder lakes, result- 

 ing from such simple methods, will permit their employment even 

 on stained papers. — Globe, Nov, 11. 



